Philadelphia butter cake
Philadelphia butter cake recipe in the cake category
Recipe ingredients:
- 1/4 cup granulated sugar
- 1/4 cup Crisco
- 1/4 teaspoon salt
- 1 large egg
- 1 envelope active dry yeast
- 1/2 cup warm milk
- 2 1/2 cups all-purpose flour
- 1 tablespoon vanilla extract
- Topping:
- 1 cup, 2 sticks, butter
- 2/3 cup all-purpose flour
- 2 cups granulated sugar
- 2 extra large eggs
- 4 to 5 tablespoons milk
Recipe method:
- Mix sugar with shortening and salt.
- Add egg and beat with mixer 1 minute.
- Dissolve yeast in warm milk.
- To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix 3 minutes by hand.
- Turn onto floured board and knead 1 minute.
- Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled.
- Meanwhile prepare topping.
- Topping:
- Cream butter. Mix together flour and sugar and gradually beat the sugar mixture into the butter.
- Add eggs, one at a time, beating well after each.
- Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.
- Divide dough in two and roll or pat each to fit two well greased 8 inch square pans.
- Crimp edges halfway up the pan to hold topping.
- When dough is spread, prick well with a fork to prevent bubbling.
- Divide topping and spread over each dough.
- Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not overbake.
- The topping will be crusty, but gooey.
- Let cool before cutting.
Tags: Philadelphia, butter, recipe, cake, recipes, cooking